3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection at time of inspection (ODH certificate).
To prevent health hazards, obtain an ODH level 2 certificate in food protection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. Recommend checking with proctor of the ServSafe class that the owner has taken to see if it was recognized as a level 2 training from ODH.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 chest freezers, coffee maker, blenders, etc.) that was not approved by a recognized testing agency at the time of inspection.
To meet the requirements of this rule, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace "household use only" equipment with NSF approved equipment or from a equivalent testing agency.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Repeat Observed the plumbing fixture closet to the fryers for the 3-compartment leaking at the time of inspection.
To prevent health hazards, repair the plumbing fixture. A plumbing system shall be properly maintained in good repair.
3717-1-05.4(O) / Using drain plugs.
Repeat Observed the outside waste receptacle drain that did not have a plug at the time of inspection.
To prevent attracting pests, drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Recommend contacting waste hauler to supply a drain plug. Provide a drain plug for the outside waste receptacle.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Repeat Observed wood shelving units used for cleaned equipment that was not constructed of approved materials near the walk-in, grease trap, and warewashing area at the time of inspection.
Because of deterioration and cleaning concerns, Where FSO activities are conducted, materials for indoor surfaces shall be smooth, durable, and easily cleanable; and nonabsorbent for areas subject to moisture. Shelving shall be made from approved material to meet the requirements of this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors in the following locations at the time of inspection: (1) walk-in cold holding unit. (2) walk-in freezer. (3) behind the bar. (4) near grease trap. (5) under and around cook line. (6) all other hard to reach areas (under equipment).
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed in the observations shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 15-December-2017
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(C)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Observed person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health at the time of inspection. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. A handout with an example was provided at the time of inspection. FSO shall implement a reporting agreement to ensure proper information is reported. |
| 3717-1-03.2(D)/Food storage containers - identified with common name of food. Observed bags of frozen meat (beef, pork, chicken, lamb, fish, duck, frog) in freezers not properly labeled at the time of inspection. To prevent health hazards, working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Ensure meats that are repackaged are stored based on cooking temperature (poultry on bottom). |
| 3717-1-03.2(K)/In-use utensils - between-use storage. Observed In-use utensils improperly stored at the time of inspection. Multiple bowls and single-use containers were being stored in the food products (cooked rice, spices, etc.) To prevent health hazards, during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified in 3717-1-04.5(B) and 04.6 (B) of this code. |
| 3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths (wet cloth under cutting boards, wet clothes left out on tables) at the time of inspection. To prevent health hazards, (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily. Discontinue using a wet cloth for under cutting boards and storing wet clothes on tables. Recommend using an anti-slipping mat for under cutting boards that can be easily cleaned. |
| 3717-1-04.4(N)(1)/Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness Observed the concentration of a chlorine sanitizing solution (0-5 ppm) did not meet the minimum requirements specified in the code at the time of inspection. To prevent pathogen growth, a chlorine solution shall have a measured concentration above the minimum amount as specified in the code. The chlorine concentration of the dish machine shall be between 25-50 ppm. |
| 3717-1-07(B)/Poisonous or toxic materials: Working containers - common name. Observed working containers of poisonous or toxic chemicals (spray bottles with yellow cleaner) that were not properly labeled with the name of the materia at the time of inspectionl. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label the unmarked spray bottles. |
| 3717-1-04.1(A)/Equipment and utensils - durability and strength. Observed non-durable equipment being used. Peanuts and tree nuts were being stored in used single-use containers at the time of inspection. To prevent deteriation and for cleaning purposes, discontinue re-using single use containers to store food (nuts,peanuts). Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue re-using single use containers. |
| Comments |
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| The remaining violations shall be corrected as soon as possible and will be checked during next standard inspection. Observed the low-temp warewashing machine in good working order, equipment shall be monitored to ensure its functioning properly. |